Thai Coconut Curry Shrimp with Basmati Rice or Brown Rice*

Looking for a quick stove-top dish with some flavors that are a bit different than usual? Try our version of Thai coconut curry shrimp-- shrimp (that have been peeled, deveined and the tail is already off-- no work!), onions and green peppers are stir fried and then simmered in a red curry paste (medium spice level) and light coconut milk sauce. This is not to be confused with curry shimp (the Indian version which uses the deep yellow curry powder). Now served with a side of fully cooked basmati (or brown) rice. Can be thawed quickly. Delicious and so sophisticated yet so easy! Gluten free. (bag, stovetop)

Can be cooked from frozen or thawed. If cooking from frozen, pour the shrimp and veggies into a strainer/colander and run some cold water over to start the thawing process. Dispose of water before cooking. Put the sauce bag in a bowl of cool water to soften it for a few minutes. Shrimp & Veggies: Heat a skillet over med-high with 1-2 Tbsp of oil. Add the shrimp and veggies and cook for 2-3 minutes. Snip a corner of the sauce bag and squeeze it into the pan. The sauce might separate slightly in the bag, this is completely safe. Stir the shrimp and sauce frequently. Sauté until shrimp are cooked through and 145F, an additional 3-5 minutes. Serve over basmati or brown rice. Basmati (or brown) rice: The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature, approximately 1.5-2.5 minutes. Add butter, salt and pepper if desired and fluff with a fork prior to serving.